Quiche filled with spinach and mushrooms then topped with cheese in a flaky pie crust. This spinach mushroom quiche is savory and delicious, perfect for breakfast and leftovers can be frozen for later.

Happy Sunday!

It’s brunch day, my favorite day of the week! Mostly because it’s the one day I know I don’t have to work. And well, I get to indulge in my favorite brunch dishes. If I could have brunch everyday, I totally would. Unfortunately, that’s not the case.

I don’t know what it is about brunch that I love so much. Maybe it’s because it feels like a luxury. You get to sleep in and then get to eat your favorite breakfast/lunch foods at an hour that’s not too early and not too late. lol. In other words, my lazy day.

There are so many different breakfast dishes that I absolutely love. Most days, I want eggs benedict. Something about cutting into poached eggs with a knife and seeing that yolk ooze out that’s just so satisfying. Other days it’s french toast or pancakes or even simple eggs with bacon and toast.

But my favorite dish at home has to be quiche. I love that you can customize the ingredients of quiche to your liking. You can add your favorite veggies, protein, and cheese. Whatever it is you like. Bake it in a flaky pie crust and you. are. set!

Plus, leftover slices of quiche can easily be frozen to keep for awhile. You can always pull a slice out of the freezer, reheat, and serve as a weeknight breakfast for dinner kind of meal. Or reheat a slice at work for your lunch. You can enjoy it wherever you want.

Today’s quiche is as simple and as classic as possible. Just two add ins: spinach and mushrooms. Some days, I just want the simplicity of a meal. Spinach and mushrooms are great together and so delicious with this quiche.

If you love quiche as much as I do, you’ll want to check out this archive of quiches I’ve made over the years. SO GOOD.

Preheat the oven to 350F.

In a medium sized skillet, add olive oil and allow it to heat for about a minute. Once the olive oil has heated, add minced garlic. Cook for a minute or two until aromatic and golden. Then add sliced mushrooms to the skillet. Cook for a few minutes until the mushrooms are tender. Add spinach and cook them until wilted. Sprinkle a pinch of salt over the spinach mushroom. Drain any liquid from the mushrooms and spinach. Any liquid will make the quiche crust soggy.

In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Pour the spinach mushroom mixture into the pie crust.

In a large mixing bowl, add eggs, milk, mozzarella cheese, and a pinch of salt. Whisk until combined. Pour this egg mixture over the spinach mushroom. Sprinkle parmesan cheese on top.

Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.

Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.

Quiche filled with spinach and mushrooms then topped with cheese in a flaky pie crust. This spinach mushroom quiche is savory and delicious, perfect for breakfast and leftovers can be frozen for later.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 6-8 servings

Ingredients

1 tablespoon olive oil

2 large cloves garlic, minced

3 cups sliced mushrooms

3 cups spinach

pinch of salt

1 9 inch pie crust

4 large eggs, beaten

1 cup milk

1 cup shredded mozzarella cheese

pinch of salt

⅓ cup parmesan cheese

Eggwash

1 egg, beaten

1 tablespoon milk

Directions:

Preheat the oven to 350F.

In a medium sized skillet, add olive oil and allow it to heat for about a minute. Once the olive oil has heated, add minced garlic. Cook for a minute or two until aromatic and golden. Then add sliced mushrooms to the skillet. Cook for a few minutes until the mushrooms are tender. Add spinach and cook them until wilted. Sprinkle a pinch of salt over the spinach mushroom mixture. Drain any liquid from the mushrooms and spinach. Any liquid will make the quiche crust soggy.

In the meantime, unroll the pie crust dough and place the crust in a pie dish. You can crimp the edges if you like. Pour the spinach mushroom mixture into the pie crust.

In a large mixing bowl, add eggs, milk, mozzarella cheese, and a pinch of salt. Whisk until combined. Pour this egg mixture over the spinach mushroom. Sprinkle parmesan cheese on top.

Whisk together egg and a tablespoon of milk, then use a brush to lightly brush the egg wash along the edge of the crust.

Bake the quiche in the oven for about 45 minutes until the center looks solid and the crust slightly browned. Allow the quiche to cool down completely before cutting into it.

About the author

Hi! Welcome to my site!
My name is Andrea, and I'm a registered dental hygienist, living in the San Francisco Bay Area. I have a major obsession with food as you can probably already guess. Stay, browse, and I hope you'll find something you'll want to try.